Salmon en Croute served

S is for Salmon en Croute

This evening’s blog, despite having a rather impressive French name (Salmon en croûte literally meaning ‘crusted Salmon’) is actually very simple to prepare and cook. Quite frankly, anything wrapped in golden, cooked puff pastry looks great, so when you cook this for guests they never need know how easy it is to actually assemble. I use this word, as this recipe is more of an assembly job than actual cooking.

This recipe is for 2 (greedy) people, but if you want to make a bigger one, just double (or triple) up the ingredients. A large salmon en croûte makes for a great centrepiece when you’ve got a few guests round for a dinner party.

Preparation time: 5 minutes

Cooking time: 30 minutes

Ingredients:

  • 2 (240g) fillets of salmon – skins cut off (ask your fishmonger to do this, else use a small knife and do it slowly and carefully yourself so as not to waste any of the flesh)
  • 250g puff pastry (defrosted in the fridge from frozen is fine)
  • 130g spinach (young leaves, freshly washed)
  • 5 chestnut mushrooms (finely sliced, and then sliced again into very small cubes/morsels)
  • 1/2 large onion – finely chopped
  • 2 tbsp crème fraÎche
  • 1 lemon
  • Salt
  • Freshly ground pepper
  • Oil (anything flavourless)
  • Knob of butter
  • 1 egg

Mushrooms and onions frying  Mushrooms, spinach and creme fraiche

Recipe:

  1. Pre-heat the oven to 200°C.
  2. Over a medium heat, melt the butter in a frying pan with the oil (this stops the butter burning), then add the onion and mushroom and leave to fry off for 5 minutes.
  3. Once everything has softened and the onion has become translucent, add the spinach and turn the heat down low. Leave to wilt – this will only take a moment or two if you carefully mix the spinach into the mushrooms and onions with a wooden spoon.
  4. Once wilted, add the juice of half the lemon, a pinch of salt, a couple of turns of pepper and crème fraÎche and mix together for a moment. Then take off the heat and put the mixture in a sieve over a small saucepan (no heat underneath is needed). Leave the liquid to drain off (but do not discard) and the spinach and mushroom mix to cool slightly. The reason this is cooled now is because if the mixture went onto the pastry hot, the butter in the pastry would melt and you could end up with a gooey mess.
  5. Whilst you’re waiting for this to cool, it’s time to prepare the pastry. On a floured surface, roll out the puff pastry to just under ½cm thick. The width should be big enough that it accommodates the salmon filets with a 2cm borden. The length should be enough, so that the pastry can be folded over and encase (or ‘crust’) the salmon. Transfer the pastry to a baking tray.
  6. Season the salmon with a sprinkle of salt and pepper on both sides. Then place the fillets on one half of the pastry. Take the spinach mix and carefully spoon this  over the fillets, ensuring it ends up on the salmon rather than falling onto the pastry around it.
  7. Beat the egg in a small bowl. Using your finger, run some of the egg mix around the rim of the pastry – this will help the edges stick together when you fold it over.
  8. Fold over the empty half of the pastry carefully so the sides match up, then use a floured fork (the flour helps it to not stick to the pastry) to imprint the edges and seal your parcel.
  9. Gently score the pastry in diagonals and brush all over with egg white. Trim to neaten the edges and place in the middle of the oven for approximately 20 minutes or until the ‘croute’ has puffed up and is golden brown.
  10. When the salmon is ready, remove from the oven and leave to cool for a moment before slicing and serving. In the meantime reheat the sauce that you reserved from spinach/mushrooms. Add another dollop of crème fraîche and mix together. Serve the salmon with the sauce and some steamed vegetables of your choice.

Salmon on Croute pre-oven  Salmon en Croute - cooked

Salmon en Croute served

Red-wine braised lamb shanks - serving

R is for Red wine braised lamb with chorizo

This weekend I was lucky enough to have a friend round for dinner, so decided to slow cook something i.e. put in the merest effort in the preparation and then happily left the food to its own devices  (producing some powerful flavours) whilst we watched a film and caught up.

The recipe here is ideal for lamb shanks, but alas I couldn’t get any, so settled for cutlets. I have cooked it before with shanks and the only difference with the recipe here is that it needs 30minutes overall cooking time.

I’m very partial to a Rioja wine, but this time I used Barefoot’s Merlot, with it’s dark fruit flavours complement the meat very well. The key thing about the red wine is that you need to cook with one you enjoy drinking….after all you only use half a bottle in the recipe – you can’t very well leave the other half, it wouldn’t be proper

Barefoot Merlot

Preparation time: 15 minutes

Cooking time: 2 hours 45 minutes

Ingredients:

  • 4 lamb cutlets – 2 per person
  • Olive oil
  • 400ml red wine
  • 200ml balsamic vinegar
  • 300ml beef stock
  • 1 bulb of garlic – cut in half horizontally
  • 125g chorizo (cut into chunks)
  • 2 carrots (peeled and chopped into 2cm slices)
  • 1 red onion (cut into wedges)
  • 2 bay leaves
  • 2 tsp paprika
  • 1 tsp of black peppercorns
  • 4 sprigs rosemary
  • 1 tbsp honey

Lamb cutlets - browning

Recipe:

  1. Preheat the oven to 150°C. Season the lamb with a little salt and pepper. Add the oil to a large frying pan, and once hot add the lamb cutlets (or shanks) and brown – turning every couple of minutes to ensure an even colour.
  2. Put a large ovenproof pan (with a lid) over a high heat and add the wine and balsamic vinegar and leave to boil for 5 minutes. Then add the browned lamb shanks, garlic, bay leaves, stock, paprika, peppercorns and 2 of the sprigs of rosemary.
  3. Leave the pan to come to the boil again (with the lid on). As soon as it reaches a boil, move to the oven and leave for 1hour 30 minutes. Set a timer and forget about it, whilst you enjoy the remaining wine…and perhaps another bottle.
  4. After the timer is up, take the pan out the oven. There may be an initial waft of balsamic vinegar as it escapes, but if you try the liquid now, you’ll notice the vinegar flavour has already mellowed a lot and there will be no trace of alcohol flavours. Add the chorizo, carrots, red onion and the remaining rosemary and return to the oven for another hour – again set a timer to be sure.
  5. After the hour is up, you’ll find the meat is almost falling off the bone. Using a slotted spoon remove the lamb, chorizo and vegetables – I put this on a platter and cover with tin foil to keep warm. Then put the remaining sauce over a high hob heat and boil for 10 minutes to further reduce and intensify the flavours.
  6. Serve up the meat, veg and a good slosh of the sauce with mash potato if you’re in the mood for it and presto – an impressive, warming and flavourful dinner.

Red-wine braised lamb shanks

Red-wine braised lamb shanks

Red-wine braised lamb shanks - serving

I is for Ice cream

This homemade ice cream is a sweet cheat. It takes minutes to prepare (plus several hours to freeze) and is great to impress midweek. I make mine with crushed honeycomb (see my earlier blog), but you could mix in anything from pistachio nuts to crystallised ginger to fruit. However you want to make your ice cream, this is a rather calorific dessert, so eat with restraint….or a small spoon.

Preparation time: 5 minutes

Freezing time: minimum 4 hours (ideally overnight)

Ingredients:

  • 600ml double cream
  • 397g (1 can) condensed milk
  • 120g honeycomb

Recipe:

  1. Pour both ingredients into a large bowl and whip until the mixture forms soft peaks.
  2. Add your ice cream flavour, in this case all the honey comb made previously (smashed into large chunks, small pieces and some dust) and stir gently.
  3. Transfer into a freezable container and freeze overnight.

Ice cream - softly whipped

Ice cream - mixed

Ice cream - ready to freeze

H is also for Honeycomb

This week I’ve needed a sweet tooth, so I’ve managed to create both another H recipe (honeycomb) and homemade ice cream (the upcoming I recipe).

Honeycomb is deceptively easy to make, you just need to keep an eye on it as sugar gets very hot!

Baking soda

 

Honeycomb - sugar and golden syrup

Preparation time: 1 minute

Cooking time: 5 minutes (plus 1hour of cooling in the fridge)

Ingredients:

  • 100g golden caster sugar
  • 4 tablespoons of golden syrup
  • 1.5 tsps baking soda

Recipe:

  1. In a saucepan, stir the sugar and golden syrup together. Stir as much as you want now but as soon as you apply heat, you must not stir, only swirl.
  2. Put the saucepan over a medium heat until the mixture has completed melted and bubbles until the colour of maple syrup, which takes about 3 minutes.
  3. Add the baking soda and stir vigorously. The honeycomb will froth up instantly. Pour this onto greased tinfoil.
  4. Put in the fridge and leave to set for about an hour. Smash with a clean hammer or rolling pin and it’s ready to eat.

Honeycomb - bubbling

Honeycomb - frothing Honeycomb - setting

Roasted tomatoes

So firstly apologies as this was meant to be halibut based recipe rather than a haddock one, but I couldn’t get hold of any in time for this blog, so I had to make do with my local supermarket offering of haddock. Either fish will work!
 Haddock, shrimp and scallop linguine
The tomato sauce can be prepared up to a day in advance and stored in a sealed container in the fridge. It just needs reheating when you’re cooking the fish.
Tomatoes ready to be roasted
Preparation time: 5 minutes
Cooking time: 50 minutes
Ingredients:
  • 325g Haddock (or halibut) – skinless, boneless and cut into pieces
  • 150g Shrimps or prawns (cooked)
  • 175g Scallops
  • 1 lemon
  • 500g fresh linguine
  • 15 ripe tomatoes (feel free to use a mixture of varieties, which will enhance the flavour)
  • 1 tbsp Tomato purée
  • 1 tbsp chopped basil
  • Olive oil
  • Salt
  • Pepper
  • Handful of freshly chopped parsley
  • Handful of freshly grated Parmesan
Recipe:
  1. Preheat the oven to 180°C. Line a baking tray with tin foil. Cut the tomatoes in half and place on the tray. Drizzle with olive oil, salt and pepper and put in the oven to roast for 30-40minutes.
  2. Spoon the roasted tomatoes (and all the juices that will have leaked out) into a food blender with the tomato purée, basil and blitz until it has turned into a paste (but still with a few bits – you don’t want to make soup!)
  3. Put the linguine in a large pan of boiling salted water and leave to bubble away.
  4. Meanwhile chop the halibut (or haddock) into pieces and fry for 3-4 minutes in a drizzle of olive oil. Then add the scallops and shrimps (or prawns) with the juice of half of the lemon and continue to fry for another couple of minutes until the fish is cooked. This will not take long and you don’t want to overlook the fish.
  5. By this point both fish and pasta should be cooked, so drain the pasta (reserving about a cupful of the pasta water in the large pan with the pasta). Add the fish, tomato sauce, and 2/3 of the chopped parsley then gently combine until everything is well coated in the tomato sauce.
  6. Top each serving with the remaining chopping parsley, Parmesan and a wedge of lemon.

Tomato sauce - frying onions

Roasted tomatoes

Gnocchi with spinach and pancetta

G is for Gnocchi with spinach and pancetta

This dish is superbly simple to make, tasty and very rewarding with a glass (or several) of a dry white after a long day at the office.
 I do enjoy making my own gnocchi, which isn’t that difficult but time consuming enough to be left to the weekend, so it’s out of a packet in this recipe but there’s nothing wrong with that!
Gnocchi with spinach and pancetta
Ingredients:
This makes enough for 2
  • 500g fresh gnocchi
  • 206g cubed pancetta
  • 260g young spinach leaves
  • 100ml single cream
  • 2 cloves garlic – finely
  • Pepper
  • Olive oil
  • A squirt of lemon juice
Recipe:
  1. In a large frying pan tip all the pancetta cubes and fry on a high heat until starting to turn golden and crisp. You won’t need to add any oil, as there is plenty of fat in the pancetta itself.
  2. Once golden, remove the pancetta and place on kitchen paper to mop up any excess fat.
  3. In the frying pan pour away about half the remaining fat and top up with a dribble of olive oil (not extra virgin, regular will is fine). Add the garlic and fry on a medium-low heat for 1-2 minutes.
  4. Meanwhile salt a large pan of boiling water and toss in the gnocchi. It should sink to the bottom, and after about 5minutes will raise to the top of the pan – indicating it’s cooked.
  5. Turn the heat down under the frying pan as low as it will go and toss in the spinach.
  6. Stir the spinach around until its coated in the garlic-y oil and has nearly all wilted.
  7. Then add the cream, a spritz of lemon and a couple of turns of pepper and turn up the heat, letting the cream bubble away for a few minutes.
  8. By this point the gnocchi should be cooked, so turn the heat off both pans. Add the pancetta back to the frying pan, drain the gnocchi and add that too.
  9. With a wooden spoon gently fold everything together so the gnocchi is coated in the creamy sauce and serve immediately.

E – Eggs Benedict

The first thing to note is that you may (and I definitely do) need a bit of practice before you can make this look good. The reasons being this recipe involves poached eggs and a butter-based sauce that is more prone to curdling than a child is to eating sweets when unattended.

Having said that, the ultimate body of knowledge herself, Delia, has given guidance on navigating both these challenges and I testify that if you follow the recipes below properly they do work. Tip, do not use a whisk – don’t even think about getting it out for this recipe; modern hand blenders work a lot faster than your wrist can.

Eggs Benedict - ingredients

Start by making the Hollandaise Sauce:

Ingredients:

  • 2 tbsp white wine vinegar
  • 1 tbsp lemon juice
  • 2 egg yolks (separate from the whites and save them for a meringue later)
  • 100g butter
  • salt and pepper

Recipe:

  1. In a small saucepan heat the vinegar and lemon juice together until bubbling. Whilst this is heating up, pour the egg yolks into a hand blender and blitz for a minute with a pinch of salt and a couple of turns of freshly ground pepper.
  2. Turn the blender back on and then slowly pour the acids into the egg yolk.
  3. In the same saucepan that you used to warm the vinegar/lemon juice, melt the butter. Do this over a gentle heat until it starts to bubble – don’t let it burn.
  4. Turn the heat off, an turn the blender back on, then very slowly pour the melted butter into the egg mixture, blitz for another minute and set aside.

In my haste to get this blog written, I just tipped the vinegar and butter into the blender and you’ll see my Hollandaise has curdled somewhat, so disregard the recipe at your own peril.

For the poached eggs, the trick is to use water that is as still as possible. I also use a deep frying pan instead of a saucepan as there’s less distance for the eggs to fall (and hence fall apart). Fill a saucepan 3/4 full of hot water and bring to a boil until little bubbles start appearing at the bottom of the pan, then turn the heat down.

As you want the water to be as still as possible, crack the eggs on the work surface and then bring as close to the water as possible before gently tipping in (in one go). I wouldn’t suggest poaching more than 4 eggs in one go until you’re a pro as the white will naturally sprawl out in the pan anyway. Boil for 1 minute exactly using a timer. Turn the heat off completely and leave the eggs to poach in the water for another 10minutes. By this point all the white will be completely cooked but the yolk will still be perfectly soft. You will need a gently touch to get them out the pan – again no vigorous movements.

Serve the poached eggs on toasted muffins and pour the Hollandaise generously on top. This goes very nicely with bacon/pancetta if you have any in.

Eggs Benedict

Roast Duck - serving

D – mid-week roast Duck

It is true, roasting meat does take a long time to do, but I promise this dish takes literally minutes of preparation and then you can leave it to do its thing until it’s ready to eat (if you don’t mind the waiting). I had a couple of friends (“handy volunteers” as they called themselves) round for dinner mid-week. They normally finish work slightly later than me, so this was perfect.

In this recipe for Roast duck with thyme, I use duck legs (including the thigh). This does not compromise on flavour (compared with duck breast) and is cheaper too. You can of course use duck breasts if you wish, just make sure they have the skin on too. You won’t need any extra fat/oil in this meal, as there’s already plenty in the duck, which oozes out, permeating the potatoes and makes everything golden crisp.

Roast Duck - serving

 

 

Preparation time: 5 minutes

Cooking time: 1.5 – 2 hours

Ingredients:

  • duck thighs – one per person
  • baking potatoes – one per person
  • A couple of sprigs of fresh thyme
  • Salad leaves
  • 2 tbsp Olive oil (for the salad dressing)
  • 1 tbsp Cider vinegar
  • A spritz of lemon juice
  • Salt
  • A few turns of pepper

Roast duck - prepped for the oven

 

Recipe:

  1. Preheat your oven to 180°C. Put the duck thighs in a large roast dish – you’ll need one with nigh sides as lots of duck fat will ooze out. If you don’t have a large enough dish, split over two.
  2. Chop the baking potatoes (skins left on, but given a quick wash) into 2cm squares and scatter around the legs, so they’re a snug fit.
  3. Sprinkle over a large pinch of salt and coupe of turns of freshly ground pepper. Top with a few sprigs of fresh thyme and put in the oven and leave to cook.
  4. After an hour of cooking, I usually take it out for a minute and turn the roasting potatoes around to ensure they’re evenly coated in the duck fat and juices. I also put the oven up to 200° C for the last half and hour of cooking to ensure everything is extra crispy. If it needs a little bit longer, leave it in the oven until it’s crisp enough for you.

Roast duck - fresh from the oven

 

I served my duck and potatoes with some shop-bought salad leaves (mid-week time saving). In a small bowl I make a dressing, by whisking together olive oil, cider vinegar, a spritz of lemon and a small pinch of salt.

This could not be easier to make, and I’ve yet to find anyone who can resist duck!

Making the salad dressing

C is for Caribbean Chicken

This Caribbean Jerk Chicken recipe is a great dish to cook when you’ve got a good few mouths to feed. It takes a bit of preparation, but you can do this in advance. The coconut ‘rice n peas’ that I’ve served with it takes about 5 minutes of preparation, 5 minutes of cooking where you need to pay attention and then just leave to cook by itself whilst you chat to your guests.

Caribbean Jerk Chicken

Caribbean Jerk Chicken

Caribbean Jerk Chicken

Preparation time: 15 minutes + minimum 2 hours to marinate (can be prepared up to 24hours in advance).

Cooking time: 1 hour

Ingredients: 

  • 6 chicken breasts (without skin or bones)
  • 2 teaspoons ground allspice
  • 2 teaspoons dried thyme
  • 2 teaspoons cayenne pepper
  • 2 teaspoons ground ginger
  • 2 teaspoons ground nutmeg
  • 2 teaspoons ground cinnamon
  • 2 cloves garlic, peeled
  • 1 ½ thumb sized piece of fresh ginger, chopped up
  • 2 tablespoons dark brown sugar
  • 60ml dark rum (and a dash extra for good measure)
  • 60ml lime juice
  • 60ml soy sauce
  • 120ml cider vinegar
  • 2 fresh red chiles, whole
  • 1 onion, peeled and quartered
Caribbean Jerk chicken - preparing the marinade

Caribbean Jerk chicken – preparing the marinade

Recipe:

  1. Put 3-4 small slashes into each chicken breast. This will allow the marinade to flavour to permeate the chicken.
  2. If you have a large food processor, get this out, else if you just have a hand blender find a container which wont have marinade flying out of (something tall).
  3. Put all the spices, garlic, fresh ginger, dark brown sugar, rum, lime juice, soy sauce, cider vinegar, chillies and onion in your container and blend until everything is a fine paste.
  4. Put the chicken breasts in a sealable container and pour the marinade over the top. Leave for 2 – 24hours.
  5. When you’re ready to cook, pre-heat the oven to 200°C
  6. In a tin-foil lined dish put the chicken and marinade. Cook for 30 minutes.
  7. After 30 minutes, prepare the ‘rice n peas’ recipe (below). Then take the chicken out the oven and pour out the majority of the watery marinade, then put back in the oven for another 30 minutes.
  8. The chicken should have a marinade crust on it and still be juicy in the middle.
Caribbean Jerk Chicken - marinated and ready for the oven

Caribbean Jerk Chicken – marinated and ready for the oven

Caribbean Jerk Chicken - just out the oven

Caribbean Jerk Chicken – just out the oven

Rice n peas

The peas are actually ‘gungo’ peas (also known as pigeon peas). If you can’t get hold of them, you can use red kidney beans or a mixed beans instead. I’ve also added sweetcorn as I’m a big fan of getting in as many of your 5-a-day as possible.

The stock can be made up using hot water and one vegetable stock cube or you can use pre-made stock, either will work equally well.

'Rice n peas' preparation

‘Rice n peas’ preparation

'Rice n peas' - preparation

‘Rice n peas’ – preparation

Preparation time: 10 minutes

Cooking time: 25 minutes

Ingredients: 

  • 1 can gungo peas (pigeon peas) or black-eyed beans if you can’t get hold of them.
  • 200g sweetcorn
  • 1 tablespoon vegetable or peanut oil
  • 1 onion, peeled and finely chopped
  • 1 red chile, de-seeded and finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 400g long grain rice
  • 1 can coconut milk
  • 2 1/2 cups chicken or vegetable broth
  • 1 teaspoon chopped fresh thyme leaves
  • Large pinch of salt
  • A few turns of freshly ground pepper

Recipe:

  1. In a large pan, add the oil and fry the onion over a medium-high heat for 5 minutes until translucent and starting to get a bit of colour. The add the chopped chilli and garlic and fry for another couple of minutes.
  2. Pour in the rice and slick with all oil, onions, garlic and chilli.
  3. Pour over the vegetable stock, coconut milk, thyme, salt, pepper and gungo peas and bring to the boil. As soon as the rice is boiling, turn the heat down low, put a lid on and simmer for 15 minutes (by which time all the liquid should be absorbed)
  4. 5 minutes before the rice is ready, add the sweetcorn and put the lid back on, then the rice should be sticky and ready to eat.

Serve both together and it should be a pretty good combination.

B is also for Beef Wellington

To salivate the taste buds this weekend in preparation for the previously blogged Brownies, I invited a couple of friends round for Sunday dinner, where we indulged (even if I do say so myself) in individual Beef Wellingtons with porcini mushroom sauce and roasted new potatoes.

The mushrooms can be prepared in advance, so if you’re cooking for others, you just need to fry the beef and then it’s a quick assembly job before leaving to cook in the oven.

Beef Wellington - prepped for the oven

Beef Wellington – prepped for the oven

Preparation time: 20 minutes

Cooking time: 45-50 minutes

Ingredients:

  • 500g puff pastry (and plain flour for dusting)
  • 4 x 180-200g fillets of beef
  • 20g dried porcini mushrooms
  • 500g chestnut mushrooms
  • 1 large onion (or 4 small shallots)
  • 300ml double cream
  • Thyme
  • Rosemary
  • Oil (anything flavourless in which to fry the meat)
  • Knob of butter
  • 1 egg
  • Olive oil
  • A good pinch of salt
  • A few twists of freshly ground pepper
Porcini mushrooms

Porcini mushrooms

Recipe:

These steps are for the mushroom mixture and can be prepared in advance:

  1. I prepare the pastry first, by cutting the block of defrosted puff pastry into 4 equal squares and then rolling out into equal-sized squares about 15cm x 15cm. Dust with a bit of flour and place on a tray and leave in the fridge.
  2. Place the porcinis in a small bowl and cover with boiling water. They take about 20 minutes to soften properly. Whilst they are softening, finely chop the onion (or shallots) and lightly fry in a large frying pan.
  3. Chop the chestnut mushrooms as small as you can and add to the onions. Sprinkle with a teaspoon of thyme.
  4. Drain the porcinis (keep the liquid as a stock for another dish later on), chop finely and add to the onions and other mushrooms.
  5. Add a big knob of butter and fry until nearly all the moisture has disappeared.
Mushrooms and onions

Mushrooms and onions

When you’re ready to cook the main dish, the following steps remain:

  1. An hour before you’re ready to eat, preheat the oven to 180°C. Cut up the new potatoes, put in a baking tray and sprinkle with salt, pepper, rosemary and thyme. Drizzle over 2-3 tablespoons of olive oil.
  2. Approximately 30 minutes later, turn the oven up to 200°C. Put a griddle pan on a high heat. Whilst it’s getting warm, get the beef fillets out their packaging and rub all over with the oil. You oil the meat rather than the pan to stop it smoking too much.
  3. Fry the beef for about 4 minutes on each side.
  4. Whilst the meat is cooking, take the pre-cut pastry out the fridge, and place a large spoonful of the (now cooled) mushroom mix in the middle of each square.
  5. Once the beef is cooked, put each fillet on top of the mushroom mix on each pastry square. Fold each corner of the pastry into the centre, then the next fold in the newly formed corners again to seal the package. Flip over and place on a baking tray.
  6. Lightly beat the egg and brush over each beef wellington package. Add some artistic slashes into the top of each Beef Wellington and put into the oven for 15-20minutes or until the pastry is golden brown.
Roasted new potatoes, lightly seasoned with salt, pepper, rosemary and thyme

Roasted new potatoes, lightly seasoned with salt, pepper, rosemary and thyme

Beef Wellington - frying the fillets

Beef Wellington – frying the fillets

Beef Wellington - assembly

Beef Wellington – assembly

Beef Wellington - prepped for the oven

Beef Wellington – prepped for the oven

Whilst the Beef Wellingtons are in the oven, reheat the remaining mushroom mix, and add the double cream. Leave to bubble away until the sauce is slightly thicker and it’s ready to serve alongside the Beef Wellingtons.

Once the Beef Wellingtons and roast potatoes are ready (which should be the same time), take the out of the oven and serve up with steamed green beans.

Beef Wellington with porcini sauce and roasted new potatoes

Beef Wellington with porcini sauce and roasted new potatoes